Easy quick pickled beets made with just 3 ingredients. No added sugar and ready in about 4 hours in the refrigerator, although the longer you let them sit, the better. They make the perfect additions for salads, power bowls, breakfast, and more. Gluten-free, vegan, paleo, and Whole30 approved.
The final recipe of ETGveggies and I’m so excited to share with you my mom’s pickled beets! This recipe is what turned me on to beets many years ago!
This pickled beet recipe is super simple and exactly how my mom makes them. She didn’t bother with any sweetener (she liked them tangy!) or added spices. She is a to-the-point lady and this is what this recipe is.
This is the way I grew up eating them and I didn’t make any adjustments. But you can make them your own!
I love having these on hand to add to salads, power bowl, as a side to my eggs in the morning, on avocado toast, and more. To be honest, most of the time I just eat them out of the jar as a snack. I suggest doubling or tripling the batch as they last up to a month in the refrigerator!
Beets are loaded with potassium and boron, are high in magnesium, and also are a good source of folate and betaine. They can also help replenish iron. This can be helpful for females during their menstrual cycle.
Beets contain dietary nitrates. Dietary nitrates convert to nitric oxide, which is responsible for the dilation of blood vessels and helps support blood circulation. Nitric oxide also helps the speed of nutrient delivery to the muscles, which can improve energy efficiency for performance and recovery for athletes.
They can also help alleviate constipation and aid and cleanse the liver, which helps your body detox properly.
Don’t be alarmed! If you consume a decent amount of beets and your pee turns red, this is due to the betacyanin in beets. It is what gives beets their beautiful red color and contains antioxidant and anticarcinogenic properties. This could mean you are a little low on iron though!
Are pickled beets good for you?
Yes, the benefits of beets are numerous (as stated above), and adding them to a quick pickle can be beneficial. They can help with gut health, are typically anti-inflammatory, and support immune function.
How to make pickled beets
This method for quick pickled beets is foolproof! While cooking the beets takes a little bit of time, everything else is super easy. It only requires 3 ingredients and no added sugar. I like my beets tangy!
You can totally add some sweetener if you like though. It’s also customizable to add some spices of your choice. As I said, this recipe is so simple, but that is exactly how I like it.
Quick pickled beets ingredients:
- raw red beets
- vinegar – I like white vinegar
- optional additions – spices of your choice or sweetener
First, you need to pick out your beets. Rinse off any excess dirt and cut off the stem and root.
I suggest finding ones that are similar in size for even cooking. If some are larger than the others, which is bound to happen, slice the larger ones into smaller pieces (like pictured).
Next, add water to a large pot with a steamer basket and steam for 30-45 minutes. The time will depend on how large the beets are. They are done when you can easily pierce them with a knife.
Remove from the pan and let them cool for a few minutes. Next, you will need to peel them. With the beets being warm, the skin should be able to peel right off. To get it started, you can slide a knife in between the skin and the bulb. Once you get it going, it should easily come off.
Pro tip – wear gloves to prevent turning your hands and fingers purple. It will wash off after a couple of times if you don’t have gloves. I also like peeling them on a baking sheet with parchment paper so they don’t stain anything.
After you peel the beets, slice them into 1/4-1/2 inch thick pieces. Then place them in a wide-mouth jar and pour vinegar over them so they are just barely covered.
Finally, let them sit in the refrigerator for at least 4 hours up to overnight. The longer they sit, the better they are!
How long do pickled beets last
Refrigerator pickled beets will last up to 1 month in the fridge in a tightly sealed glass jar.
What to do with pickled beets
Here are some of my favorite ways to use pickled beets
- chopped in a salad
- as a side at breakfast with eggs, veggies, and toast
- in power bowls
- on avocado toast
- on top of plain yogurt with some nuts and honey
- tossed with goat cheese
Don’t toss the leaves!
Don’t waste the leaves! If using beets with the stems and leaves, save the leaves. The leaves are high in calcium and iron (even more so than the root), and also contain vitamin A, and vitamin C, vitamin K, and folic acid. You can saute them just like you would any other green.
More veggie side dishes
- Rosemary Roasted Radishes
- Grilled Carrots
- Balsamic Roasted Mushrooms
- Roasted Delicata Squash
- Air Fryer Sweet Potato Fries
Quick Pickled Beets
- 5-6 small-medium red beets (about 500 grams)
- 1 cup white vinegar (amount will depend on how you slice your beets)
- 1/2 teaspoon salt
- optional additions - spices of your choice or sweetener
- Rinse off any excess dirt and cut off the stem and root. I suggest finding ones that are similar in size to ensure even cooking. If some are larger than the others, which is bound to happen, slice the larger ones into smaller pieces so they can cook evenly.
- Add water to a large pot with a steamer basket and steam for 30-45 minutes. The time will depend on how large the beets are. They are done when you can easily pierce them with a knife.
- Remove from the pan and let them cool for a few minutes. Next, you will need to peel them. With the beets being warm, the skin should be able to peel right off. To get it started, you can slide a knife in between the skin and the bulb and then use your hands.* Once you get it going, it should easily come off.
- Slice them into 1/4-1/2 inch thick pieces. Then place them in a wide-mouth jar. Pour vinegar over them so they are just barely covered.
- Let them sit in the refrigerator for at least 4 hours up to overnight. The longer they sit, the better they are!
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